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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18
Amount Per Serving
Calories 110
% Daily Value**
Total Fat 8g
12%
Saturated Fat 2g
4%
Unsaturated Fat 2g
Cholesterol 3mg
1%
Sodium 341mg
14%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A  75%Vitamin C  13%
Calcium  8%Iron  10%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Burgers

Date Added: June 11, 2009

Ingredients:

3 Cloves Of Garlic minced
1/2 Teaspoon Oregano dried leaf
1/2 Teaspoon Parsley minced
1/2 Teaspoon Garlic Powder
5 Tablespoons Tamari
1/2 Teaspoon Paprika
1/2 Cup Sesame Paste
1/2 Teaspoon Basil
3 Tablespoons Peanut Butter
2 Celery Stalks diced
2 Tablespoons Vegetable Oil
2 Green Bell Peppers diced
10 Carrots peeled, cut in chunks
3 Onions cut into chunks
2 Tablespoons Cashew Butter (optional)
1/2 Cup Wheat Germ bran or flour
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Directions:

1. Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft.

2. Drain and mash well using a potato masher. In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes.

3. Add the tamari, basil, garlic powder, parsley, and oregano; saute for 2 minutes more, until vegetables are soft.

4. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter.

5. Season to taste. If the batter is too wet, add the wheat germ to make it hold together.

6. Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet.

7. Bake for 10 to 12 minutes, until golden on top.

8. Turn and bake on the other side until golden brown.

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Dietary Notes:
This recipe is low-cholesterol with 3.39mg per serving

This recipe is high in Vitamin A with 75% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Tree Nuts, Butter, Gluten, Bell Pepper, Sesame Seeds, Garlic, Celery, Onion allergies.
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